strawberry short cake ice cream

strawberry short cake ice cream

strawberry short cake ice cream

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what is strawberry short cake ice cream cake?

Strawberry shortcake ice cream cake tastes just like a sliceable and shareable version of the classic Good Humor ice cream bar. You will love the delicious bits of strawberry crunch crumbles on top.

Extra strawberry flavor is infused into every piece by using freeze-dried strawberries two different ways. First, the freeze-dried strawberries are folded into the strawberry ice cream layer of the cake. They are also crushed along with butter cookies to create the strawberry crunch crumble that is sprinkled on top.

strawberry short cake ice cream
strawberry short cake ice cream

when can we have strawberry short cake ice cream?

Strawberry shortcake ice cream cake is perfect for entertaining during the warm summer months because the entire dessert can be prepared in advance and stored in the freezer until ready to slice and serve. It’s the perfect combination of cool, rich, creamy, and crunchy.

During the long, hot days of summer, few things are better than hearing the jingle of the ice cream truck pulling up alongside the community pool. Smart kids knew the best treat was the strawberry shortcake novelty bar, with its combination of strawberry and vanilla ice cream coated in shortcake crumbs. Now, it’s possible that something better has been invented: Strawberry Shortcake Ice Cream Cake. It’s the perfect ending to Fourth of July parties or served at a casual pool party. Like all icebox cakes, it’s an ideal make-ahead treat since you can assemble it days in advance of eating.

strawberry short cake ice cream
strawberry short cake ice cream

why strawberry short cake ice cream?

Strawberry Shortcake Ice Cream Cake has everything great about those bars in a homemade ice cream cake version, and it couldn’t be easier. You’ll use golden sandwich cookies (such as Golden Oreos) to form the base and the crumb topping. There’s no need to scrape out the cream insides—they’ll help the base stay together. No food processor? No problem. Use a plastic bag and rolling pin to crush the cookies.

But why wait for the ice cream truck? You can make a similar treat big enough to share right at home. And the best part: It’s super simple to make. I’ll show you how!

Different strawberry short cake recipes.

strawberry short cake ice cream
strawberry short cake ice cream

1 – with pound cake

This recipe is fast to assemble and while you can absolutely buy the ingredients pre-made, I prefer to make the cake part myself. You can also use angel food cake (loaf shape) or your favorite pound cake.

Ingredients

Directions

Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes.

Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside.

Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.

Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

Nutrition Facts

276 calories; protein 3.8g; carbohydrates 29.6g; fat 16.6g; cholesterol 112.9mg; sodium 202mg.

2 – with butter cookies

Ingredients

For the Crust and Filling:

30 crisp butter cookies

2 ounces (4 tablespoons) melted unsalted butter

3 cups softened vanilla ice cream

5 cups softened strawberry ice cream

1 cup freeze-dried strawberries

1 (8-ounce) carton frozen whipped topping, thawed

For the Strawberry Crunch Crumble:

15 crisp butter cookies

3/4 cup freeze-dried strawberries

Steps to Make It

Gather the ingredients.

Line a 9×9 inch baking pan with non-stick foil, letting about 3 inches drape over opposite sides of the pan. Set aside.

In a food processor, process 30 of the butter cookies until finely ground.

In a medium bowl, combine the cookie crumbs and melted butter.

Press into the bottom of the prepared pan. Place in the freezer to set, about 15 minutes.

Spread the softened vanilla ice cream onto the crust. Freeze, covered, until firm. This will take about 1 hour.

In a large bowl, combine the softened strawberry ice cream with the freeze-dried strawberries.

Spread the strawberry layer over the frozen vanilla layer. Freeze, covered, until set. This will take about 1 hour.

Cover the top with the thawed whipped topping.

To prepare the strawberry crunch crumble, place the remaining 15 butter cookies and 3/4 cup freeze-dried strawberries in a large zip-top bag. Coarsely crush with a rolling pin.

Sprinkle the strawberry crunch crumble over the whipped topping. Cover and freeze until the entire cake is firm, 4 to 6 hours or up to overnight.

Remove the cake from the freezer 10 minutes before serving. Lift from the pan using the the non-stick foil handles. Slide off the foil and cut into squares to serve. For easy slicing, run a sharp knife under warm water before each cut.

Tips

If your ice cream is very soft, freezing time may be longer.

You’ll need about 1 ounce of freeze-dried strawberries for this recipe.

The best way to soften ice cream is in the refrigerator. Remove a carton of ice cream to the refrigerator about 30 to 40 minutes before you plan to use it in the recipe. Alternatively, soften the ice cream at room temperature for about 10 to 12 minutes.

Recipe Variations

Make the ice cream cake with homemade strawberry ice cream and vanilla ice cream.

Make the crust with 2 1/4 to 2 1/2 cups of graham cracker crumbs and coarsely crumble about 7 to 8 graham cracker squares (or 3 1/2 to 4 rectangles) for the topping.

If you can’t find plain butter cookies, use about 18 to 24 golden sandwich cookies for the crust and about 10 to 12 for the topping.

3 – with golden sandwich cookies

Ingredients

30 golden sandwich cookies, divided
1/4 tsp. kosher salt
3 tbsp. butter, melted
5 1/2 c. vanilla ice cream, slightly softened, divided
4 c. strawberry ice cream, slightly softened
1 1/2 c. freeze-dried strawberries, divided

Directions

Line the bottom and sides of an 8”-x-8” baking pan with parchment paper, leaving a 2” overhang on each side.

In a food processor, blitz 20 golden sandwich cookies and salt to fine crumbs. Add melted butter and pulse until crumbs are the texture of wet sand. Press evenly into the bottom of the prepared pan and freeze for 15 minutes.

In a large bowl, mix 4 cups vanilla ice cream until smooth and spread on partially frozen crust. Freeze for at least 30 minutes more.

In the same bowl, mix strawberry ice cream until smooth. Stir in ½ cup freeze-dried strawberries. Spread on vanilla layer. Freeze for 30 minutes more.

Pulse remaining 10 sandwich cookies and remaining 1 cup freeze-dried strawberries in the food processor until they form pea-sized crumbs.

In the same bowl, mix the remaining 1 ½ cups vanilla ice cream until smooth and spread on strawberry layer. Sprinkle the crumbs evenly over top, pressing down to ensure they stick.

Freeze at least 4 hours or until firm, or cover and freeze up to 1 week. Lift the cake out of the pan using the paper overhang. With a sharp knife, cut into 9 square or 12 rectangular pieces and serve.

Wipe the knife between cutting slices to get cleaner, nicer looking cuts.

when it is finished?

You can serve this simple strawberry shortcake ice cream cake right in the pan if you’d like. I like to show off all my hard work, though, so use the parchment paper lining the pan to pull it right out. You might need to let the pan sit for a minute, but it should pull out easily (a thin spatula always helps, too).

The end result is crunchy yet creamy and pretty. It’s a really great way to serve up those ice cream truck flavors just a bit more elegantly—plus everyone loves homemade treats! If you to take homemade to the next level, learn how to make your own ice cream without a machine!

strawberry short cake ice cream
strawberry short cake ice cream

How to Store?

Leftover strawberry shortcake ice cream cake may be cut into individual portions, wrapped in plastic wrap, and placed in resealable freezer bags or an airtight container. Label the container with the name and date. For best quality eat within 1 to 2 months.

What Are Freeze-Dried Strawberries?

Freeze-drying involves first freezing the strawberries and then placing them in a vacuum under very low pressure. The water content of the strawberries is reduced but the fruit’s structure is maintained. Freeze-dried strawberries are rich in Vitamin C and dietary fiber. This drying process also concentrates the fruit’s sugar dramatically, resulting in a sweet strawberry treat that is packed with delicious berry flavor.

 

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